Grilled Chicken Thighs with Chickpeas

by Charlie McCarthy, Sr.

Ingredients

• 4 chicken thighs
• 5 tbsp olive oil
• salt
• pepper
• mustard
• lemon juice
• 200 g piquillo or roasted red peppers
• 400 g chickpeas
• 10 caper berries
• small bunch of basil

Recipe

1. Place a griddle pan over a high heat. Put the chicken thighs on a plate and drizzle with a little olive oil. Season with salt and pepper and toss well to coat. Place in the hot griddle pan, skin side down, and cook for 4–5 minutes, until the skin is dark golden, crisp and marked with griddle lines. Lower the heat and turn the chicken over. Cook for a further 6–8 minutes, turning now and again, until the chicken is cooked through. Remove and set aside to rest for a few minutes.
2. To make the dressing put the mustard into a bowl, add 4 tbsp olive oil, lemon juice and salt and pepper. Mix well, then taste and adjust the seasoning as necessary.
3. Place the piquillo or roasted red peppers strips, chickpeas and caper berries in a salad bowl and mix well. Taste and adjust the seasoning as necessary.
4. Mix the small bunch of basil into the chickpea salad, then pour in three-quarters of the dressing. Slice the chicken into chunky slices and place on top of the salad. Toss lightly, drizzle over the remaining dressing and serve.

Enjoy!